Pine Nuts, Parsley and Dill Stuffed Fish

We are using the term “stuffed” loosely here as the stuffing sits loosely between the fillets or can even be served over the top and if some of it falls onto the plate, we’ll just call it garnish. Any way you serve we call it delicious.

INGREDIENTS

4 fillets of your favorite white fish (we chose halibut)

4 teaspoons extra-virgin olive oil

1/4 cup pine nuts (about 1 1/8 ounces)

2 medium cloves garlic, minced

Several dill fronds, finely chopped (3/4 cup)

Leaves from 3/4 bunch flat-leaf parsley, finely chopped (3/4 cup)

Finely grated zest of 1 lemon (2 teaspoons)

Fine sea salt

Freshly ground black pepper

DIRECTIONS

Warm the serving plates in a 180-degree oven.

Rinse the fillets; remove any pin bones. Pat each fillet dry and refrigerate.

Heat 2 teaspoons of the oil in a small skillet over medium heat. Add the pine nuts and garlic; cook for 7 minutes, stirring and shaking the skillet often, until the pine nuts and garlic are golden. Remove from the heat and transfer to a medium bowl.

Add the dill, parsley, lemon zest and 1 teaspoon of the oil; mix to combine.

Heat the remaining teaspoon of oil in a large cast-iron or nonstick skillet over medium heat. When the oil is hot, add the fillets skin side down; season with salt and pepper to taste. Use all of the herb mixture to top 4 of the fillets, pressing it gently onto them.

Cover and cook for 4 to 6 minutes, until the fish is opaque. Remove from the heat and transfer the herb-topped fillets to the warmed serving plates. Season the portions generously with pepper.

Top each with one of the plain fillets, skin side up. Serve immediately.